St. Paul daily globe., 1887-10-02
GO DOWN PUBLIC TAROATS
An Idea Of the Manufacture Of
Popular Articles Of Food and
Luxury.
How Sausages Are Made, Dispelling
10 ~ the Common Belief of Un-
Gel o. cleanliness.
Bread and Cakes by the Thousands.
Making Juicy Caramels and
a. Gum Drops.

Sausage-making is not romantic af-
fair, in spite of the many elements
which are popularity, but enormously
supposed to enter into it. The large
and juicy sausage in the link, and the
crisp, brown cake in the bulk are of
great interest in domestic economy, and
the progress Of its manufacture from
the time it is running about ON four
feet until it is neatly enclosed in its
casing is important as matter of in
formation. JOcOse writers have created
an impression, more or less genuine,
that the sausage is pOtpOurri of all
Imaginable things and all domestic ami
mails, from ShOeStringS to dog tails. This
is nonsense, pure and simple, and it
might as well be known that sausage
meat is as free of impurities as nine
tenthS of the articles manufactured for
table consumption. A GLOBE reporter
watched the process from first to last at
the packing house of the Minneapolis
decidedly interesting. The concern has a
record of 10000 lbs a day, Including all
styles, sizes and conditions. The ma
terial for sausage includes the ''round
part' of beef, for the casing, pure beef
and pork fibre and fat and tirSt-clasS
liver, as the case may be. The ordinary
link sausage, is composed entirely of
pork, the bologna has all admixture of
beef and the liver sausage is a COM
pound of pork and liver. No refuse
meet is used, the parts being only the
choice cuttings OF the trimmings, and
as clean as possible. The inteStineS are
first washed and thoroughly cleansed
until they are as transparent as mica,
being kept in water throughout to pre-
vent shrinking and hardening. The
cuttings from the quartering and killing
departments are passed to various men,
one set getting the beef, another the
pork and another the heads of the ami
mails. A hogs head is handled in about
two minutes, every particle of the jowl
being cut away, leaving the bare
bone and snout, which go to the
fertiliZing works. Beef and pork are
cut into strips and separately
placed in large boilers, where they are
thoroughly cooked. The next process
is to grind them, which is accomplished
by steam machine. into which they
are fed by a hopper, and from which
they emerge as a soft pulp. The link
sausage material comes out ready for
use, after the necessary securing, but
for the others judiciouS mixture is
made, beef and pork going for bologna
and pork and liver for the liver. Tubs
of tue mixture are dumped into the
hoppers of the sausage machines, which
are merely for the purpose of forcing
the pulp into the skins. Each machine
ends in long tube, over which the
gut is stretched, the operator holding
one end with his left hand as he turns
the crank with his right. AS the skin
fills oat he bends it into circle and cuts
off the proper lengths. The sausages
are then tied up, thoroughly
boiled, then smoked with maple
wood and are ready for the
market. A slightly different machine
grinds out the link sausage, though the
principle is the same. Liver sausage is
fbrceH into a different kind of intestine
in the same way The chopped beef,
of which raw beef sandwiches are made,
is prepared from pure beef fibre passed
through the cutting machine. The en-
tire process is remarkably clean and
without offense, and it was notable
fact that though the large building was
fuH of meat and poultry, with the pro-
cess of rendering lard in full blast, not
a fly could be seen. Popular impress
sions are often erroneous. and that which
credits sausage with impurities is GER
tainly so.